Ever wake up with a hungry family staring you down and exactly zero ideas for what to make? We’ve all been there. Enter your new best friend: Chorizo and Eggs. This easy, protein-packed meal is everything a Mexican breakfast should be—bold, comforting, and on the table in under 20 minutes.
Whether you’re juggling a Zoom meeting, school drop-off, or just trying to sneak in a quiet moment with your coffee, Chorizo and Eggs is the kind of meal that feels like a little win. It’s one of those chorizo recipes that makes mornings easier—and way more delicious.
Why You’ll Fall in Love with Chorizo and Eggs
There’s something deeply satisfying about the smoky flavor of chorizo mingling with creamy scrambled eggs. Add a little sweetness from raisins and tuck it all into a warm tortilla? Heaven.
Here’s why you’ll adore this Chorizo and Eggs recipe:
- Fast, simple, and totally doable—even on weekdays
- Packed with flavor and protein to keep you full
- Customizable for picky eaters (hello, moms!)
- Feels indulgent, but it’s surprisingly light
- An authentic twist on a classic Mexican breakfast
And honestly? It’s just fun to say “Chorizo and Eggs”—makes you sound like you’ve got your life together.
What You’ll Need (Simple Ingredients, Big Flavor)
- 1 tablespoon extra virgin olive oil or bacon fat
- 1/3 cup chopped onion (green, red, or yellow)
- 1/4 pound Mexican chorizo sausage (casing removed)
- 3 tablespoons raisins (soaked in hot water for 10 mins, then drained)
- 5 to 6 eggs
- Salt, to taste
- Tortillas, optional but recommended
- Fresh cilantro, optional garnish
If you’re new to cooking with Mexican chorizo, make sure you’re buying the fresh kind—the kind that crumbles in the pan, not the cured sausage. It’s what gives this Chorizo and Eggs recipe its rich, spiced punch.
How to Make Chorizo and Eggs
Step 1: Sauté the Onions
Heat your olive oil or bacon fat in a large skillet over medium heat. Add the chopped onion and cook until it softens—about 2 to 3 minutes. If you’re short on time, you can skip the onions, but they do add a mellow base that complements the spicy chorizo.
Step 2: Add Chorizo and Raisins
Push the onions to the side of the pan. Add your chorizo and break it apart with a wooden spoon. Toss in the raisins. Cook for about 5–6 minutes until the chorizo is fully browned and sizzling. The raisins? They soften and add a little pop of sweetness that balances the dish beautifully.
Step 3: Scramble the Eggs
Crack the eggs into a bowl and whisk them until blended. Pour them into the skillet and gently stir with the chorizo and onions. Cook on low until the eggs are just set. You want creamy, not rubbery!
Step 4: Season and Serve
Add salt to taste. Scoop the Chorizo and Eggs into tortillas if using, and sprinkle with fresh cilantro. Breakfast (or brunch!) is served.
Tips to Master This Chorizo and Eggs Recipe
- Try bacon fat instead of oil for a smoky, indulgent base.
- Not a raisin lover? Swap with dried cranberries or just skip entirely.
- Spice level: Want more heat? Add a pinch of red pepper flakes or your favorite hot sauce.
- Serving ideas: Turn it into a breakfast taco, bowl, or even a breakfast quesadilla. Leftovers make a mean burrito filling.
Looking for more easy breakfast ideas with bold flavors? You might love my Best Croissant French Toast Breakfast or Homemade Cinnamon Rolls Recipe—both great companions to this Chorizo and Eggs dish.
My Story: The Recipe That Won Over My Family
I stumbled on this combo during a trip to Oaxaca, where breakfast always included something spicy, hearty, and soul-warming. The first time I made Chorizo and Eggs at home, I wasn’t sure how my kids would handle the spice or the raisins—but they cleaned their plates. Now, it’s our weekend favorite and even makes appearances at dinner (yes, breakfast for dinner is a thing in our house).
And every time I make it, I’m reminded how a few simple ingredients—like eggs and chorizo—can bring people together at the table, even if it’s just for ten rushed weekday minutes.
FAQs: All About Chorizo and Eggs
Can I use regular sausage instead of chorizo?
You can, but it won’t have that signature smoky kick. For authentic Chorizo and Eggs, stick with Mexican chorizo. There are even some great vegetarian versions out there now!
Can I make Chorizo and Eggs ahead of time?
Absolutely. Cook it, let it cool, and store in an airtight container for up to 3 days. Reheat in a skillet or microwave with a splash of water.
Can I freeze this recipe?
Yep. Just freeze in single-serving portions for easy grab-and-go breakfasts.
Are there other chorizo recipes you recommend?
Oh yes—check out my Crème Brûlée Recipe That Feels Fancy for a dinner-worthy version of this flavor combo.
Final Thoughts: Why Chorizo and Eggs Belong on Your Table
At the end of the day (or the start, in this case), Chorizo and Eggs is more than just a meal—it’s a warm, spicy hug in breakfast form. It’s the dish you make when you want to treat yourself without complicating your life. The kind of food that fills your kitchen with cozy aromas and keeps you satisfied until lunch (or at least until that second coffee).
Whether you’re trying something new for your weekend brunch or spicing up your weekday morning routine, this Chorizo and Eggs recipe is a flavorful way to shake things up—with minimal effort and maximum taste.
If this recipe brought some flavor to your morning, don’t forget to browse through more Mexican breakfast ideas and easy breakfast recipes on the blog. Happy cooking—and buen provecho! 🌶️🍳